I don't frequent Wanchai because I live closer to Central and I like heading to TST whenever I meet friends because it just seems like there's everything in Central/TST so why would one need to go to Wanchai? I have now found the reason - for really good Singaporean/Malay food!

The menu here is really extensive - lots of options but as we were a party of two we couldn't order much. Lots of curries, rotis etc if you're a fan though! We opted for their much-raved dishes, and decided we'd come back to try others if these were good.

On to the food...
seafood laksa($60)
Note: this arrived same time as the Prawn Mee, which I appreciated because I hate it when one already has their food and the other one has to wait... I only expect this from slightly higher-class restaurants but here I guess they were both noodles so hence the same timing!

This laksa looked really appealing when it arrived - it was so nicely packed - all neat and everything! There were dried tofu, fresh shrimps, squid and fish cakes. The soup base was really very good, it was a yellow curry flavour with chilli oil for heat. It was rich and really very tasty! What could be improved however, is the squid - either substitute for something else or remove it. The squid was bland because it doesn't soak up the flavour of the broth like shrimp does, and it was chewy - it was a work out to eat it =P

Prawn Mee ($60)
This was also really nicely presented - with a sizeable amount of shrimps and fish cake. The soup base was flavoured with shrimp sauce, chilli oil (quite a bit there so not recommended if you can't take spice!) and fried garlic. For some, simple is good, and this was exactly that. You cannot really compare to the laksa because if you want something very flavourful and strong you'd pick the laksa, but if you're just in the mood for some good soup noodles then this is for you. I requested to have the mee changed to vermicelli but this is a matter of taste, if you like hokkien mee then leave ur order as that.
Anyway, the shrimps weren't bouncy enough for me but the fish cakes were, so it was balanced I guess?

Fried kailan with garlic($58)
I enjoy the taste of kai lan and this was fried really well with the garlic. It had the right amount of salt, and they were crisp and very fresh! However, the menu clearly said this veg was $4X but we were charged almost the price for the noodles so i'll leave it up to you to decide whether its worth it?

朋友 farewell & birthday dinner，佢俾左樓上我地(四樓，個manager會帶你搭lift)，靜好多，同埋有個都ok既toilet（少人用起碼都乾淨ｄ）！我預先拎左個cake去，個manager都好nice咁serve我。樓上有outdoor! 唔凍既話坐出面一定好好feel

切餅費：如果每人消費唔過$100就收$50

好多食物：
1) coconut rice with seafood：超正，椰汁濃，撈飯好香！海鮮好多，最鍾意就係呢個
2) mutton curry：愛羊者話冇羊味，一般啦，唔太稀就ok
3) banana roti：呢個香蕉薄餅好好味! 雖然睇落冇蛋薄餅咁靚。香蕉同個薄餅烤到好香，微甜
4) seafood laksa：米粉黎架（應該係米線架嘛），不過都同ｄ湯撈得埋。以香港laksa黎講都還可以（因為太難搵到好味laksa=.=），椰汁味都有，不過當然唔會好似singapore既濃，仲有好辣！
5) satay chicken & beef (各半打)：兩種都幾惹味！我唔食beef + 凍左都覺好食
6) roti telur with egg：呢個一般，蛋味唔出
7) pork ribs soup 肉骨茶：上次去singapore都冇飲，因為太重藥材味喇，不過要左個細既六個人分都可以
8) cendol 珍多冰：waiter話ｄ『 珍多』係剛剛整好，所以要左杯，都ok
9) hot pulled tea：拉茶個樣好cute，朋友話係怪味茶，呢ｄ野唔係個個鍾意
10) banana fritters (fried banana)：雖然我唔係好食椰絲，但加埋糖之後炒香蕉個味道都幾好，鬆鬆地

一餐好開心既六人晚餐：$663

service好好，waiter好有耐性答我地既問題
仲有好少碌卡後會分開俾tips，不過真係覺得要俾

p.s. 當晚仲有另一大批友人黎食，total全場20人，兩個bday cakes，一齊熄燈慶祝，真係有包場感覺

因為一些原因，我們把平安夜的一餐，推前數小時，來一個下午餐時段的午餐。

選擇這兒，是因為開飯網友的好評，心想這麼多好評，不會有問題吧。要了兩個set lunch。

先來冬瓜海鮮湯，湯是滑溜，味道夠但不喜愛，加上可以吃到的海鮮近乎零，一般。再來是這兒名作海南雞飯。雞肉十分嫩滑，但皮不脆口，而且雞味很少。最利害之處是師傅把雞起骨，雞中翼是沒有骨的，可惜咬下去都是厚皮，點上醬汁挽回些少分數。醬汁只有兩種，沒有黑豉油，點起雞來吃，還算不錯。雞油飯顏色金黃，味道尚可。六十元吃這一碟，平日午餐價來說，又真是幾貴。

另一個餐是"蜜莎理"汁雞肉配烤餅，汁名不知有沒有打錯，味道是不帶辣但香口好吃，這汁給我的感覺是與咖哩同類。雞肉比較實，與上面的海南雞的滑度有強烈對比。naan 的確做得好，沒有看到之前食友所見的表演，但上碟還見到很鬆軟的烤餅，烤餅比平日吃到的大塊，大大塊也烤得香，烤得好，good! 比雙辣屋還要好些少，配合汁吃很不錯。

甜品是椰絲糕，賣樣不吸引，味道怪怪，椰絲不多，椰味也不重，吃兩口就夠了。飲料可點橙汁，有興趣可一試。

當時不是午餐時段，餐廳人數少，環境是舒服的，但味道方面，那鬆軟的烤餅和滑雞肉做得好，其他的也未盡如意，所以只給ok ，希望將來可以吃到更好的。

I've been here many times and the food is always excellent. The curries are all very good. The vindaloo is extremely spicy but delicious. The soup, 肉骨茶 is the best I've ever had in HK. The satay chicken ranks as one of the best I've had around the world. All in all, everything is very good here. The service is also very good and they'll help you serve the soup if they're not too busy. Give it a try, I highly recommend it.

~ 香港人 + 一位馬來西亞男士的個人口味~

1/. 牛, 雞mixed 串燒(各3條) - (me)雞串燒ok, 個醬有花生醬味, ok
2/. 肉骨茶-- (me) 第一次飲肉骨茶, 有點藥味, 都幾得意(fd)他說香港好少有正宗有藥味的肉骨茶, 佢話可把"油炸鬼"放入肉骨茶來浸才吃, fried breadstick immersed in Bak kut teh for few seconds. $ 78 small
3/. 巴東牛肉 -- 中辣的(吃後沒什麼印象)
4/. 金絲奶油大蝦 -- (那時已少少飽, 吃後沒什麼印象) $ 198

一流食品, 會讓人回味, 吃完隔天 又心癢~

評語: Sabah for me, 吃後沒有令我留下印象的一間馬來餐廳, ** 肉骨茶 不敢評, 因為第一次試, 而金絲奶油蝦也是第一次試, 但真的沒什麼印象, 在我來說, 這便叫普通**

服務生 頗殷勤, 給了他們 額外的 小費, 這是 客人應該付給 殷勤服務生的 ^^

地點在 :: ** 六國飯店旁 **

dec 02 , 09,2人來lunch,叫咗 :

1) my set lunch (hk$60)
i) 餐湯
-應該喺龍蝦湯,因飲到有龍蝦味
-不過個"杰"度似街邊嗰d碗仔翅,似漿粉獻
-同友人講應該有味精...........唔喺唔會咁夠味..........佢已經好唔鍾意個漿粉獻,聽埋我咁講,令咗2啖,就放低咗
-我就"畢"吓"畢"吓比我飲晒

ii) 飲品
-有果汁揀,要咗西瓜汁
-唔太甜,不過勝在味道自然
-亦飲到西瓜蓉嘅果肉,所以會爽爽哋

iii) 南印度咖喱羊配油鬆餅
-個咖喱汁有中等辣意,都幾香添
-個羊炆得好腍,好入味,又嫩,仲好有羊味添因"痴"住羊膏
-很不錯
-個油鬆餅亦佳因好鬆,1層層,又唔會好油淋淋喎,又暖熱

iv) 甜品
-忘記咗有甜品,所以無食到就埋單走咗人...........蝕咗添~~~~

2) 友人set lunch (hk$60)
i) 餐湯
-意見如上

ii) 飲品
-友人揀咗橙汁,應該正常

iii) 椰汁咖喱牛配油鬆餅
-sorry out focus咗
-友人話佢嘅牛都好食

iv) 甜品
-意見如上

* 喺謝斐道搵食之際,見佢都未有人龍,所以就呢間啦

* 不過食到後段,有點味精反應...........雙面額有點麻痺........幸好只維持幾秒.........沒有嚴重化

* 午巿沒有+1

兩人一起來試試這餐廳, 很不錯. (可惜忘了用餐日期, 應是09 年書展最後一天)

海鮮喇沙, 湯底鮮, 料多, 極好, 吃後不感口喝。

油酥餅, 現在很少地方弄得好吃了, 從前的蕉葉咖厘屋是弄得相當不錯的. 不過這裡的也不俗, 只是可以再鬆軟一點就更佳.

咖哩蝦, 咖哩味不錯, 但油了點, 蝦肉不是太理想, 但尚算過得去, 去的話可以試試其他配搭.

環境可以, 坐得舒服.

服務不錯, 侍應反應快.

總結: 想吃喇沙便要到此一試, 整體味道不俗.

巴東牛肉不錯, 但不夠熱, 汁很有味道
蝦麵入味, 魚旦很彈牙
雞肉薄餅就一般, 醬汁不吸引

約埋朋友到伊館睇 show，既然在灣仔返工，算是半個地主，當然推介好味食店
第二次來莎巴，回想第一次得兩個人叫的餸不多，今次四個人可試多一點
可惜朋友早兩日肚仔痛，無叫拼盤免得太油膩~不過都食左好多款

椰香咖哩牛肉
一隻辣椒的辣度，唔太食得辣的朋友都覺得 ok ~ 與其說是牛肉，叫牛腩更為適當
薯仔牛肉都好入味，咖哩充滿椰香~食完一個油酥餅仲有咖哩剩~~
顧不了肚仔近滿都要追加一個印度薄餅消滅咖哩汁~

海南雞飯
去左骨既滑雞蘸上特色的薑蓉、黑豉油~再伴以一口香軟的油飯
香味充滿整個口腔之餘又免卻吐骨的麻煩~正~

海鮮喇沙
足料的海鮮有青口、魷魚、大蝦~~
湯汁充滿椰香味~麵線有咬口又不會吸乾湯汁

馬拉盞炒通菜
通菜切得形狀剛好又炒得恰到好處
唔辣唔油，不過嫌馬拉盞味不夠，如果再濃一點真的 perfect ~

炒蘿蔔糕
怕男士們不夠飽，再追加﹗
蘿蔔糕較冧身也炒得很香，不過感覺蘿蔔不夠多
而且配菜的份量也較少~不過已比一般餐廳好~值得叫﹗

其實睇show不一定要草草解決晚餐，如果可以六點半dinner，其實灣仔區還有很多地方可以讓大家和朋友好好地吃個晚晚再去享受表演的~~

師傅搓油鬆餅的手勢，真的如雜耍一樣

在之前的食評看到午餐非常抵食，只是六十至八十元，就可試到阿蔡生都推介的東南亞餐廳，所以找了一個周末跟女友來一試，怎知甫入座，看餐牌原來才知道沒有午市套餐供應，不過既來之，則安之，也當然要滿足我一來的慾望。

甫坐下也是慣性的看看餐牌，看着看着，真的是樣樣也想吃，如何是好呢？但胃就只有我和女友兩個胃，但不要緊，我一個頂三個，一於也點了想吃的肉骨茶、海南雞飯、巴東羊肉及油鬆餅。

先談肉骨茶，也是一貫黑黝黝的湯，但就是非常之香，藥材味之強，真的是我第一次在香港喝到最大的，莫非廚師是福建派的星馬人？在內的藥材也應有當歸、肉竹、沙蔘、杞子及蜀地等，而且肉香也強，不會因藥材太強而變得難喝，肉香及鹹度適中，伴上油炸鬼段同喝，另外在內也有煲得軟腍的腐竹，吸飽了肉骨茶，非常好吃，而排骨也是煮得軟腍而入味，特別是軟骨的位置，棒！一個肉骨茶兩人分吃，每人也只有一碗半，所以多人來吃一定要點多份。

再來的有海南雞飯，伴來的有清雞湯，但發覺這雞湯絕對不清，喝起來是油了一點，但真的有點雞味，相信是浸雞用的湯來的，另有兩塊生菜及肉粒；雞油飯有油光，看起來是黃黃的，應該是放了點黃薑粉，但跟黃薑飯又有辛香麝香的來比，又真的沒有這個感覺，只是貪它帶點色素罷了，吃起來有油香，比坊間很多店子的認真；雞肉是正宗去了骨的，而且剛好是脾的位置，雞皮肥美，雞肉非常嫩滑，而且是浸得剛熟，浸雞的功夫確實是了得，而且伴來的三色醬也是美味，特別是那黑豉油，真的黏稠而有香味，點起雞來非常好吃，這套海南雞飯，也是棒！

跟着吃濃味的巴東羊肉，未吃已經有很強烈的香味攻進鼻子，是黑豉油及南薑的香味，果然用匙羹舀了一點來吃，吃起來有黑豉油、檸檬葉、南薑及乾辣椒的味道，特別是黑豉油及南薑，而且在醬汁內的碎粒，原來全都是南薑的薑蓉，吃起來每口也有南薑，貫徹了印尼菜濃味的形象，而羊肉也是炆煮得非常軟腍而羶香，這個巴東羊，又是驚喜的一道。

在一邊吃其他食物的時候，也見到師傅搓油鬆餅的手勢，真的如雜耍一樣，粉團越轉越薄，最後再卷回一團，但內部已經是搓得鬆軟了，所以吃起來是非常鬆軟而有油香，點起巴東羊肉來吃，更是美味。

以午市來說，只有我和女友二人，真的可說是吃得盡，吃過多道菜後，雖然價錢上當然沒之前想的便宜，但因為食物水準很高，付多一點也是值得。

今日老細有約, 放低我一支公响灣仔食晏, 我就想起好評如潮嘅莎巴. 門口放咗做大大午餐餐牌, 有五六個選擇, 均一價六十大元, 講真都唔平, 但一場嚟到, 點都要試吓. 全個午餐包湯, 主菜, 凍飲及甜品, 我就揀咗:
蟹肉海鮮湯 - 份量適中, 有d龍蝦湯feel, 但好淡味.
青咖哩雞跟油酥餅 - 青咖哩味道唔錯, 少少辣, 但好咸 油酥餅烤得很好, 好軟, 好香口, 正!
椰蓉糕 - 麻麻地, 太地道, 唔係好啱口味.
以呢個價錢應該可以好d嘅, 但個主菜真係有d失望. 幸好免加一, 否則會重貴! 期望下次會好d!

前陣子, 有幸得地openrice的"救參96小時"的首映戲飛2張, 於首映前一晚, 就到 openrice 搜尋會展附近的食市, 發現這間食市的好評甚多, 於是今日下午跟老公2人就懷著冀盼的心情前來食 lunch. 打開餐牌, 食物種類很多, 冷的熱的, 薄餅, 粉麵, 串燒, 海鮮, 肉骨茶, 拉茶, 海南雞, 沙律, 咖哩, 甜品, 彷彿是星馬食物的總滙.

1. 油鬆餅 ($20 免費附上咖哩汁)
這個油鬆餅一看便知好味, 餅面煎得微燶, 食落口果然又鬆又軟又香. 由於我們點了的食物中並沒有咖哩, 店員就很細心地自動免費附送咖哩汁. 附送的咖哩汁也絕不欺場, 也是香濃至上, 份量不少. 我在香港吃過的油鬆餅中, 以這店最為高水準, 這個油鬆餅絕對是必點的美食.

2. 馬來雞沙爹半打 ($48)
每串的雞肉份量頗多, 肉質厚及尚算嫰滑, 雞肉經過高溫燒後, 更顯肉味濃郁, 沙爹醬很香濃, 半打的串燒轉眼間己給我們2人吃清光了. 實在非常好吃.

3. 蝦湯麵 ($55)
這個蝦湯麵是用油麵做的, 油麵吸收了蝦湯的精華, 清香得來也很入味. 還有大大隻的蝦, 蝦夠彈牙, 魚片有很香的魚味, 頗有咬口. 也有大量的蔥絲及芽菜, 吃起來非常爽口, 很討人喜歡.

4. 鴛鴦炒河 ($60)
這個是濕炒河粉及幼身蛋麵, 粉麵炒得很滑口, 吃後不會口乾, 最適合炎熱的夏天. 除了粉麵之外, 內有芥蘭, 蝦, 魚片及尤魚. 芥蘭經過濕炒之後, 仍然爽甜脆口, 蝦及魚片跟先前的蝦湯麵同一貨色, 也是蝦夠彈牙, 魚片有咬口及很香的魚味, 尤魚不會太韌, 不錯. 不過我們還是較喜歡蝦湯麵, 貪其湯底夠濃及麵質有咬口.

值得一提是這兒的星期六及日並沒有 set lunch 供應, 所以假日的 dinner 及 lunch 價錢相約. 而我地這頓 lunch 埋單$201, 每位$100, 價錢不算平宜, 不過一定是物超所值.

It took my friend and I a long while to find this location because we were not very familiar with this area. We did not book a table and as a result we had to wait for about 15 minutes. It was around 8pm and the place was full house. The best thing to do at this moment was to look around to see what other people ordered. One thing I was very pleased was that even there was a long line up and the seating area was relatively small, they would give us 2 two-seater tables for just the two of us. Why? It is because they know that there was no way the single table can fit more than 3 dishes, the extra table space is really needed.

(1) Pork Ribs Soup with Herbs 肉骨茶 (Bak Kut Teh)
I have been trying this soup all over Hong Kong, but the results were not that pleasant with most of them being overly weak / light in taste. In my opinion, one of the key elements for a good Bak Kut Teh is the herb flavor. The one being served here was certainly one of the better ones I have tried in a long time with very strong herb flavor which I loved. In addition to the flavor, the ingredients were plenty and the pork ribs were very tender as well. Thumbs up from me!!

(2) Ipoh Beansprouts Chicken 怡保銀芽雞
When I ordered this dish, I wondered how exactly the beansprouts play in the cooking or preparation process; whether they were cooked along with the chicken or etc. It turned the dish should be called Hainan style chicken on top of beansprouts! Those beansprouts were place beneath the de-boned chicken. I wasn't sure what Ipoh really means, likely a name of a place but it tasted very much like Hainan chicken to me. It was good very good though with tender and juicy meat all around, including the breasts. Although the chicken skins were a bit thick, meaning fat, I could not help myself but to eat them together with the meat as well because it would be such a waste!

(3) Beef Rendang 馬來巴東牛肉
Not too spicy at all and I liked it. The sauce was thick and for some odd reasons, it tasted sweeter and I think better after leaving it at room temperature for a while. It was a perfect dish to go with some Roti. The one thing I did not like about this dish was the beef, it was very hard and difficult to chew. Maybe it was the way it should be, just not of my personal liking.

(4) Roti 油酥餅
It was a must to order either Nan or Roti to go with the Rendang, otherwise it would be a waste of the delicious sauce. The Roti was alright and it can be enjoyed by itself as well. I usually order Nan bread but I think I would order Roti more often from now on because it seemed less "floury" (less carbon hydrate) than Nan, meaning I can have more!

(5) Stir Fried Malaysia Noble Green 貴妃苗
I liked it. Very crunchy and fresh. With a little dry garlic on top, it added an extra texture to the whole experience. However, while it was fresh, for some reasons, it lacked any vegetable flavor. It seemed like I was just chewing some fiber!

Likes:
* 肉骨茶 (bak kut teh) - very strong herb flavor
* Beef Rendang 馬來巴東牛肉 - love the sauce

Dislikes:
* Even if an extra table, remain rather uncomfortable in terms of seating arrangement.
* Very noisy environment
* Stir Fried Malaysia Noble Green 貴妃苗 - very fresh but lacked the vegi taste / flavor

Original Blog Post: http://jason-bonvivant.blogspot.com/2009/07/sabah-malaysian-cuisine.html

2人晚餐 @ 莎巴馬來西亞餐廳
都好多人食, 等左一陣先有位~~

海鮮喇沙 $60
好好味!! 特別係D湯~~ 好有鮮味!! 正~
油葱餅 $25
好好味, 之後仲叫多左件~~
馬來巴東牛肉 $72
有D UN, 不過D汁幾好
馬沙拉咖喱雞 $68
一般啦~
最後叫左椰青~好味+下火~

嘩~~~~~~~~~~~~我終於試到啦！

事緣太公真係超鐘意食星馬菜，尤其是係海南雞；之前睇食評得知莎巴的海南雞飯做得不錯，已經心思思，有件事咗好耐，勁耐，超耐同埋十分耐勒！

今日趁去演藝睇《華麗上班族之生活與生存》之大名，就一於捉太公公一齊去；甫出地鐵站，就朝謝斐道衝呀...衝呀...衝呀...

抵埗、坐下；發現其實都相當多馬來西亞人光顧，近視太公視線範圍內，已識別到兩枱，頓時人生充滿希望

海南雞飯果然沒教人失望，海南雞非常香滑，配上微甜的濃豉油，一絕；雞油飯雞香四溢，非常美味，要是飯再淋一點就更好；湯雖雞鮮味較薄，清清地卻也很怡人。

肉骨茶也不錯，肉香滿盈，加上濃而不澀的藥材味，香而不膩；而裏面那四條排骨，旁邊的肉也很煮得很酥很腍，很好吃！與當年在吉隆玻吃到那含有大量豬腸的肉骨茶，太公更喜歡這個較清新但味道相若的改良版。

的確，莎巴的味道作得相當正宗，無怪乎有這麼多馬來西亞人光顧吧！